8 cups (about 2 lbs) frozen corn kernels, thawed
3 cups of chicken broth
6 slices of bacon, chopped fine
2 lbs russet potatoes, peeled and cut into 1/2” chunks
1/2 cup heavy cream
1 tsp minced fresh thyme
1/8 tsp cayenne pepper
Salt and pepper

8 cup s (about 2 lbs) frozen corn kernels, thawed 3 cup s of chicken broth 6 slices of bacon, chopped fine 2 lbs russet potatoes, peeled and cut into 1/2” chunks 1/2 cup heavy cream 1 tsp minced fresh thyme 1/8 tsp cayenne pepper

Purée 4 cups of corn and 2 cups of broth in a blender until smooth. Cook bacon in a large pot over medium-high heat until crisp, about 5 minutes; transfer to towel-lined plate. Reduce heat to medium and cook onion and potato’s in bacon fat until onion is softened, about 5 minutes.

Whisk in purée corn mixture, cream, thyme, cayenne, and remaining broth and simmer until potatoes are tender, about 15 minutes. Stir in remaining corn and cook until corn is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with bacon. Serve.